Category Archives: Food

Year of the Cabbage Hodgepodge

Weather or not Hodgepodge, thank you, Joyce!

Warning: You might end up hungry when you are done with this post.

1. I live in the south so we’re pretty much only talking about the weather right now. Give us a weather report from where you live.

We are in Northeast corner of Washington State very close to Canada. So far we are still cold and we still do not have any measurable snow. Forecast for Wednesday/today is for a 30% chance of snow with a 37 degree high. It’s warming up. 🙂

Does the kind of weather you’re having today affect your mood in some way? 

Not at the present.

2.  Avocados, kale, cauliflower and cottage cheese have all had their time to shine. 2026 brings us the year of the cabbage. Is this a vegetable you like?

When I was young I hated cabbage. I could sit in front of a bowl of borsch for hours trying to wear my mother down so I wouldn’t have to eat it!  Nowadays I really enjoy cabbage in many forms and it is in a lot of our traditional Russian dishes we grew up with.

If so, what are some of your favorite dishes that call for cabbage?  


We grew up enjoying Golubtzi, Голубцы, a Russian version of cabbage rolls, above, and borsch, pictured below.

Click on any of these below to get the recipes.

Borsch, Golubstzi, Cabbage filled piroshky

Piroshky with cabbage, potato and ground beef fillings.

3. Was a Cabbage Patch Doll a part of your childhood?

Not in my childhood.

Or maybe your children’s childhood?

All three of our children did own a Cabbage Patch Doll. It was quite the hunt to track them down back then.

What’s a toy trend from your childhood you remember wanting for your own? 

I really don’t remember anything from my childhood that was trendy and wanted. In Junior high for some reason suspenders became a ‘thing’ and I really wanted a pair of them!

4. Something you’ve spent a lot of time doing lately? 

Researching Budapest history and points of interest. Also learning about other towns/cities we’ll be making stops at on our river cruise like Bratislava, Krems, Linz, Cesky-Krumlov, and Vienna. After the cruise we’ll be in Cambridge so I’m studying up on this college town, too. I have a Cambridge Reformation Walking Tour book to take along. I watch YouTubes and ask questions on forums to make sure I don’t miss things I’ll kick myself for missing after returning home.

Speaking of Cabbage, one of the YouTube virtual guides I’m following has named his site, Stuffed Cabbage-Adventures. He is a great resource for Budapest!

5. Somehow it’s the last week of January…sum up your month in just three sentences. 

January was filled with family birthdays, some that were milestones like a fortieth and an eighteenth. We had no snow to speak but we did get rain and fog. It’s been a month of discipline for a good end.

6. Insert your own random thought here. 

On the subject of cabbage let us not forget sauerkraut in a good Reuben and my take below which we called Rebekah not to be mistaken for a Rachel. Are you following? Click here to get more clarification.

Winter Sunshine Roundup

On Friday I took some photos of our country bungalow.

We finally got some sunshine and blue skies here. But…

Baby, it’s cold outside!

At the Irish dance studio it is cold inside, too. The dancers appreciate the coolness once they are dancing hard.

Friday was lovely on the other side of the state, too. We got this sunshiny photo from J & L enjoying the sun.

While being cozy inside, I finished the World of Jane Austen puzzle. It was fun to put together.

Here’s a closeup of some of the details.

I’ve been practicing with the panorama feature on my phone.

In the kitchen, I’ve been trying some easy lower calorie high protein meals for us. It’s been an adventure.

Late Breaking news on this Sunday is that our Seattle Seahawks are going to the Super Bowl LX. Brings back some memories.

Super Sunday 013

The photo above is from 2014, the last time the Seahawks won the Super Bowl. In 2015 they went to the Super Bowl again but lost to the New England Patriots. This will be a repeat match-up. Truth be told we are fair weather fans. We don’t typically watch NFL Football. That said, we will root for the home team again this year from our comfy seats in front of the TV.

The photo below is from 2014, also. Greg worked in downtown Seattle back then and this was the building he worked in at the time with the nod to the 12th man. If you know, you know. Congratulations to the Seahawks for reaching another Super Bowl.

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February 004

This is what it looked like in our family room the last time the Seahawks won the Super Bowl.

Back to the present…

Hope all of our bloggy friends and family in the path of the arctic blast are doing well and have power! Stay safe y’all.

Persian Kotlety


One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.

Ingredients:

  • 1 pound of ground meat
  • 1 cup grated onion
  • 1 egg
  • 1 slice bread soaked in milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1-2 cups fine bread crumbs or Panko breadcrumbs
  • 2 tablespoons butter and 2 tablespoons olive oil for sautéing the patties

Method:

  1. Put first 9 ingredients in a bowl and mix well.
  2. Form patties with this mixture, you can choose round or oval.
  3. Roll the patties in bread crumbs.
  4. Saute them in butter and olive oil flipping half way through the cooking process till they are cooked through.
  5. Serves 4.
  6. Serve with your favorite sides.

I used panko this time instead of fine bread crumbs and I liked the result.

I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

Talking to Myself

I’ve been talking to myself since I finally stepped on the scale last week. Yikes! That number I saw was shocking to me.

Before I stepped on the scale, I had already planned and started a 1200 calorie a day eating plan. I bought a book for inspiration but my choices are personalized.

After a full week on 1200 calories a day I’m telling myself…

1200 calories is plenty of food to eat in a day.

Some days after dinner and being satisfied, I still have 200 calories left to consume.

It’s okay to eat the same thing over and over again if it is what I like.

Adding cucumbers to wraps gives you a delicious crunch and satisfaction.

That a single serving of oatmeal with a walnut, two teaspoons of brown sugar, 1/2 cup of blueberries was delicious and satisfying and under 300 calories. (I’ll be having that for breakfast again)

The varieties of good food I can eat is encouraging and doable.

A Costco chicken deboned chopped or shredded and frozen in smaller portions is a plus.

Shopping with a list of  good things to buy is important. I need to have those items on hand.

Keeping an ongoing, daily list of everything I put into my mouth is necessary for me.

My math skills are being challenged in figuring out calories then adding and subtracting. 🙂

I’m reminding myself that things might be slow going but I’ll be pleased in a month, more pleased in 2 months, etc.

A huge help for me is knowing my ‘girls’ are cheering me on. They are praying with me for resolve to continue doing what is good for me physically and mentally. Accountability is key.

Because of my Plantar Fasciitis I’m not able to walk regularly for extra exercise but I have started chair exercises with a YouTube that is good and going well. Just 10 minutes in the session but still helpful and easy on my feet.

Another reality is that there will be special events where I won’t be counting calories and that is okay.

As my clothes feel less tight I will remember to take notice and be thankful.

You won’t hear any weekly reports from me about this journey but I will try to post something monthly or every six weeks for more accountability.

This ground turkey soup I made on Saturday ended up being 175 calories per cup (8oz.) and was very tasty per Greg and me.

Ingredients

  • 8 oz. cooked ground turkey
  • 1 can chicken broth
  • 1 can Rotel original diced tomatoes and chilies
  • 1 can black beans drained and rinsed
  • 1 small zucchini sliced
  • 2 mushrooms sliced
  • 1 Carrot sliced

Method:

  1. Combine all ingredients in soup pot.
  2. Bring to a boil then turn down to simmer.
  3. Simmer for 30 minutes.
  4. Serve while hot.

Yield: About 5 cups

Note: This was spicy with the Ro-Tel but added some nice depth of flavor.  You can substitute a can of chopped tomatoes instead if you don’t tolerate hot spice.

Some other meals I’ve enjoyed, just to name a few.

  • Low Fat Cottage cheese with pineapple
  • Cooked ground beef wrap with cucumbers and salsa
  • 2 eggs on toast
  • Strawberries with a squirt of whipped cream
  • Avocado and egg on toast
  • Cheese melt on English muffin
  • Teriyaki Chicken breast with rice and brussels sprouts

Creamed Corn

This Creamed Corn Recipe has been around in our family since the 70’s. It originally came from a restaurant in Southern California called Gulliver’s. I still have the recipe card they were happy to hand out to patrons of the restaurant. This restaurant is still in existence. It makes a great side dish for Prime Rib or steak. I realized I hadn’t posted the recipe on my blog. This will help next Christmas when I search for this dish that I only make once a year!

  • 32 ounce package of frozen corn
  • 8 ounces whipping cream
  • 8 ounces milk
  • 1 teaspoon salt
  • 6 teaspoons sugar

——————

  • 2 tablespoons soft butter
  • 2 tablespoons flour
  • 1 pinch of White Pepper

 

  1. Bring first 5 ingredients to a boil and simmer for 5 minutes.
  2. Meanwhile blend the flour, butter, and white pepper together.
  3. Add the flour mixture to the simmering corn and stir and watch carefully as the mixture thickens.
  4. Serve and enjoy.

Note: Instead of 8 ounces of whipping cream and 8 ounces of milk, I most often just use 16 ounces of Half and Half.

Christmas Day 2025

Christmas day started quietly with just the two of us enjoying a Fancy Egg Scramble. I was able to set the table and make a few of the food preparations before the two sleighs from across the mountains arrived 3 minutes apart. Soon afterwards the Colville kids arrived and quiet was replaced with joyful chatter and anticipation of what Christmas day holds at Baba and Gramps’.

(A fair warning: This is a many many photo full post)

The centerpiece.

No white Christmas for us this year.

The birthday cake for Jesus arrived with the Bayles Mountain crew. Designed and planned by Addy and JJ and brought together by their mom. The stable, the star, Joseph, Mary, Baby Jesus, sheep, shepherd, 3 wise men and a donkey were all included!

Use your imagination and you’ll be able to see all the main participants. It took me a while to figure out that the marshmallows with the little bit of pretzel were the sheep!

This little guy was hungry and excited to see it was time to carve the Prime Rib Roast. He said, “that smells good!”

(A shout out to our local grocery store, Super 1, who offered their prime rib roasts at only $9.99 a pound, cut and tied. )

The menu consisted of Prime Rib, Yorkshire Pudding, Roasted Vegetables, and Creamed Corn (not from a can).

Christmas Day 008

This year the readings were from Luke, Hebrews and Philippians.

Christmas Crackers ready set Pull!

Presents and time for belly-laughs! Even though this was a ‘stocking gift’ year, the gifts seemed endless.

Time for comfy jammies or putting feet up watching a video sent to Addy and JJ from Great auntie Christina.

A Marco polo. Do any of you or your kids participate?

Here are some of our photos for our Christmas card greetings that we took over Thanksgiving weekend.

And that is a wrap of our preparing for and enjoying the day of celebrating the birth of Jesus with Angels watching over us all.

Boxing day and our For-Tea will be separate posts coming in the New Year!

Applesauce Cake Roll

My mom used to made this Applesauce Cake Roll years ago and I had tried it once in the past and decided to try it again. It makes a nice dessert that isn’t too sweet and is festive. I made a couple mistakes and will improve on my cake rolling the next time around. My company did not mind it’s imperfection!

Ingredients:
3 eggs
3/4 cup sugar
1/2 cup applesauce
1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
1/2 cup chopped walnuts
Powdered sugar (icing sugar) for dusting

Filling:
12 oz. of cream cheese
1/4 cup sugar
4 tablespoons milk

Preheat oven to 350 degrees
Beat eggs till thick.
Gradually add sugar beating well.
Add 1/2 cup applesauce.
Sift together flour, baking powder, baking soda, cinnamon, salt & cloves.
Fold into egg mixture along with the walnuts.
Spread in greased and floured 15 x 10 x 1 jelly roll pan. I updated this step and used parchment paper that I lightly greased.
Bake in 350 degree oven for 15-20 minutes.
Immediately loosen sides and invert onto a kitchen towel.
Pull parchment paper off and cover with powdered sugar.
Roll the cake in the towel and let it cool completely. It will be a nicer roll if you roll it on the short side.
Prepare the filling by beating the cream cheese, sugar and milk together till smooth.
When the cake has cooled unfold it and spread the filling evenly on the cake.
Roll the cake again carefully, discarding the towel.
Wrap the whole cake with foil (I sprayed the foil with cooking spray) and freeze. This will make it easy to cut when ready to serve.
When ready to serve, unwrap the cake, dust with powdered sugar (icing sugar) cut slices and serve with ice cream or whip cream.

I’ve got room for improvement but my beginner attempt was well received and devoured.

Brie in Puffed Pastry

Time to gather up some ideas for the season.

Brie in Puffed Pastry
This is a very simple dish to serve as an appetizer or dessert.

Ingredients:

  • 1 whole Brie ( I used a 19.6 oz. round)
  • 1 sheet of frozen puff pastry thawed
  • 1/2- 1 cup chopped toasted nuts (pecans or walnuts)
  • 1/2- 1 cup jam/preserves of your choice (I used a chipotle raspberry)
  • 1 egg beaten with 1 Tbsp. water.
  • 1 sheet of parchment paper
  • Bread or crackers to serve with the Brie

Method:

  1. Preheat oven to 400 degrees.
  2. Roll thawed sheet of puff pastry on a lightly floured surface to approximately 12-14 inches square. Spread chopped nuts in circle in center of pastry.
  3. Top the nuts with the jam/preserves.
  4. Place brie circle centered on the jam.
  5. At this stage you can use some of the pastry to cut out a decoration for the top.
  6. Fold up the edges of the pastry to cover the brie completely.
  7. Flip the Brie wrapped in pastry over.
  8. Add decoration if you like.
  9. Place the Brie on parchment lined baking sheet.
  10. Brush the pastry with beaten egg mixture.
  11. Bake in 400 degree oven for 20-30 minutes or until the pastry is golden brown.

Note: I prefer to scrape off some of the rind especially from the top where the jam and nuts will rest. I like the idea of the jam permeating the brie easier in the baking process. Although I didn’t have red grapes when I prepared my Brie but it would be a very nice accompaniment.

Hear Ye, Hear Ye, Hodgepodge

It’s another week with fresh questions for Hodgepodge Wednesday. Thank you, Joyce!

1. Do you make an effort to see/hear live music? Last time you went somewhere for the live music? 

We enjoy live music every Sunday at church.

We haven’t made an effort to enjoy live music elsewhere lately except for attending evensong while in Great Britain, Scotland or Ireland and our Church’s Children’s Musicals at Christmas.

We are looking into attending a live performance of The Messiah this year.

2.According to HGTV the colors of the year for 2026 are mostly decided. Top paint companies declare a color of the year, and decorators will incorporate that into their new year home and room designs. Here’s what’s on tap in terms of paint trends for 2026 (check out the link here to see photos)

  • Sherwin Williams-universal khaki (inspired by heavy canvas and outdoor gear)
  • Behr-hidden gem (a confident shade of teal)
  • Valspar-warm eucylyptus (a warm sliver tinted green)
  • Dutch Boy-melodious ivory (a honey tinted beige)
  • Glidden-warm mahogany (a classic brick red)
  • Krylon-matte coffee bean
  • Clark and Kensington -Hazelnut Crunch (warm reddish-brown)
  • Graham and Brown-Divine Damson (cherry red with a subtle violet undertone)
  • Dunn and Edwards-midnight garden (the green that works everywhere) 

First question-did you know there were so many different paint manufacturers?

Yes, I’m married to a former painter and his first job was with his father in a painting business.

Which color on the list most appeals to you in terms of your own decorating style?

Decorating style is not a term that I would use for me or my home. 🙂 The base color in our home is Khaki Shadow with white trim.

Do you have plans to do any painting in your home in the coming year, and if so might you choose a color from this list? 

The only plan is to complete some areas that were started awhile back. Just a little trim here and there.

Now, forget painting walls, which color name appeals to you most? 

Hidden gem is appealing.

3. What’s something in your life you have to do-watch-or participate in that’s about as exciting as ‘watching paint dry’? 

For this one, I’m going with drying my hair.

4 . Tuesday, October 14th is/was National Dessert day…did you/will you celebrate? Tell us how? What’s your absolute favorite dessert. Yes, just one. I know!! 

I would pick roolyete. A traditional nut roll our mom made and we have now duplicated. I like pastries that have a soft chew to them. Here’s the recipe.

5. Perhaps today is the day I will…

Sort through my clothes and purge.

6. Insert your own random thought here. 

Tuesday October 14th was also Charlie Kirk Day. It was a day to wear red in remembrance of this young man who would have been 32 on that day and I was happy to participate.

We also watched the White House ceremony to honor Charlie Kirk’s memory with President Trump awarding him the Medal of Freedom, posthumously.